White Gingerbreads

Ingredients

• One lb. flour
• ½ lb. sugar
• ½ lb. butter
• 1½ oz. ginger
• 1 oz. peel
• yolks of 2 eggs
• 1 dessertspoonful of baking powder

Method

1. 1

   Beat the butter to a cream, add the flour, sugar, and ginger, the yolks well beaten, the baking powder, and the peel.

2. 2

   Mix all together, put it in rough shapes on a baking sheet, and bake in a moderate oven.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 83. The excerpt below is the record exactly as published.

White Gingerbreads. One lb. flour, \ lb. sugar, \ lb. butter, l£ oz. ginger, 1 oz. peel, yolks of 2 eggs, 1 dessertspoonful of baking powder. Beat the butter to a cream, add the flour, sugar, and ginger, the yolks well beaten, the baking powder, and the peel. M^ all together, put it in roug\i ^Asc^a orci a. \\tl, «m! bake in a moderate oven. MISS CAMEBOWS COOKERY BOOK. 209 Sponge Cakes. Half lb. of pounded sugar, J lb. sifted flour, 7 eggs, the rind of 1 large lemon. Put the eggs and sugar with the grated rind, of the lemon into a basin, set it in very hot water, whisk it Well till it is quite warm ; take it from the water, and whisk it till quite cold and rather thick, and then stir in th.o flour gradually. Butter a tin mould, dust it well with flour and castor sugar, mixed in equal quantities, pour in the fixture, and bake in a moderate oven. Castilian Cakes. Three oz. of flour, 4 oz. of castor sugar, 5 eggs, 2 oz. of almonds, pounded and dried, J oz. of pounded coriander a^eds. Put the yolks of the eggs and the sugar in a saucepan, *»dd whisk them together over a slow fire till they are thick ; V>eat up the whites and add them with the flour, the almonds, *nd the coriander. Pour it into small buttered moulds and bake lightly. Florador Shortbread. Half lb. flour, J lb. Florador, medium grained, \ lb. castor sugar, £ lb. butter.

Cook this with the app: pantry check, scaling, and the assistant.